Bacon-Wrapped Turkey Sage Meatballs

These are not stuffing for a turkey, but instead, they are large turkey meatballs with the flavours of stuffing added. Sometimes I get a hankering for the flavours of a turkey dinner, but do not want to make a gigantic dinner. These meatballs include all those flavours in a neat little package and have become a favourite of ours. The recipe makes 14 balls. I freeze the extra ones uncooked without the bacon attached. When I want to make them, I just thaw them, wrap them in bacon and cook as normal. I first served these at Christmas as a side to the ham (not wanting to entirely give up having turkey). They are nice served with gravy made with turkey stock or chicken stock. And mashed potatoes…

Preheat oven to 375 degrees F. Sauté the onions, celery and leeks in a pan until they are soft. Let cool. Mix with everything else, except the bacon, and form into 14 balls. Wrap bacon around each ball and secure with a toothpick. Cover them with foil and bake for 15 minutes. Remove the foil and bake another 30-35 minutes.